Tunacado Sandwich

Adapted from Diane Morrisey. Chipotle aioli can be stored in refrigerator for quite some time. Great on burgers, turkey sandwiches, and fish tacos.

Ingredients:

Tuna Salad:

• 1 can of Albacore tuna, drained, rinsed and smashed with a fork
• 1/2 ripe avocado, diced, optional
• 1-2 TBSP Kewpie mayonnaise or mayo of choice
• 2 TBSP diced red onion
• 2 TBSP diced celery
• 2 TBSP fresh dill, chopped
• 1 1/2 tsp. chili crisp
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Bread
• Prepared pesto
• Sliced tomatoes
• Sliced avocado
• Chipotle aioli, below

Chipotle Aioli (optional halved):

• 3/4 c. (heaping 1/3 c.) mayonnaise
• 1/4 c. (2 TBSP) sour cream
• 1 (1/2) chipotle pepper in adobo
• 2 TBSP (1 TBSP) chipotle adobo sauce
• Zest and juice of 1 (1/2) lime
• 1 TBSP (1 1/2 tsp.) honey
• Pinch of salt
• 1/2 (1/4 tsp.) tsp. pepper
• 1/2 (1/4 tsp.) tsp. smoked paprika
• 1/2 (1/4 tsp.) tsp. chili powder

Directions:

1. Aioli: Put all ingredients in a small blender and blend until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
2. Tuna salad: Combine tuna through salt and pepper in a bowl and mix to combine. Taste and adjust seasoning.
3. Tunacado assembly: Toast bread, on both slices of the bread spread a layer of pesto, add tuna salad to one slice of bread and top with tomatoes, avocados, and chipotle aioli.

Tunacado: